Description
This Grilled Ribeye Steak with Ginger Teriyaki Sauce recipe features perfectly seasoned boneless ribeye steaks grilled to juicy perfection and topped with a flavorful homemade ginger teriyaki sauce. Ideal for a delicious and easy-to-make main course that pairs wonderfully with rice or steamed vegetables.
Ingredients
Units
Scale
Steak
- 2 lb Boneless Ribeye Steaks (2 steaks, 1 lb each)
- 2 tsp Garlic Salt
- 2 tsp Ground Black Pepper
Ginger Teriyaki Sauce
- 1/4 cup Lite Soy Sauce
- 1/3 cup Water
- 1/4 cup Apple Cider Vinegar
- 1 tbsp Sesame Oil
- 1 tbsp Minced Garlic
- 1 tbsp Fresh Grated Ginger
- 3 tbsp Brown Sugar
- 1 tbsp Corn Starch
- 3 tbsp Water
Instructions
- Season the Steaks: Generously season both sides of the ribeye steaks with garlic salt and ground black pepper to enhance flavor.
- Preheat the Grill: Heat your grill to 450 degrees Fahrenheit and spray the grates with grilling spray or brush with oil to prevent the steaks from sticking.
- Grill the Steaks: Place the steaks on the hot grill and cook for 5 minutes on each side for medium-rare to medium doneness. Remove from the grill and cover loosely to keep warm while preparing the sauce.
- Prepare the Teriyaki Sauce: In a medium saucepan over medium heat, combine the lite soy sauce, 1/3 cup water, apple cider vinegar, sesame oil, minced garlic, grated ginger, and brown sugar. Stir the mixture and bring it to a gentle boil.
- Thicken the Sauce: In a small bowl, mix the corn starch and 3 tablespoons of water until smooth. Pour this slurry into the simmering sauce and stir continuously until the sauce thickens, about 1 minute. Remove from heat.
- Serve: Pour the ginger teriyaki sauce over the grilled steaks. Garnish with sliced green onions if desired and serve the steaks over rice or your favorite side dish.
Notes
- For a spicier kick, add a teaspoon of chili flakes to the sauce while simmering.
- Use a meat thermometer to check steak doneness: 130°F for medium-rare, 140°F for medium.
- If a grill is not available, steaks can be cooked in a hot cast-iron skillet on the stovetop.
- To make it gluten-free, substitute the soy sauce with tamari or a gluten-free soy sauce alternative.
- Let the steaks rest for 5 minutes after grilling to allow juices to redistribute for maximum tenderness.
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 600 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 40 g
- Saturated Fat: 16 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 50 g
- Cholesterol: 130 mg
